Step-by-step recipe with photos
A slow cooker is very convenient for cooking almost any soup, and borscht is no exception. Quite often in our family menu there is borscht not based on lump meat or meat on the bone, but simply with minced meatballs. Minced meat - preferably homemade from pork and beef, but also from other types of meat and poultry, purchased or homemade.
To prepare borscht with meatballs in a slow cooker, prepare the ingredients according to the list.
Turn on the multicooker and set the mode to “Stew for 1 hour.” Fry chopped onions and carrots in lard or vegetable oil. Lightly salt.
Add tomato paste or adjika sauce based on tomato sauce. Stir.
Cut the beets into cubes, crush the garlic cloves with the wide side of the knife and place them in the multicooker bowl.
Next, add shredded fresh cabbage and pour in boiling water. I know that many people prefer crispy cabbage in borscht and cook it for 10-15 minutes, but I prefer it well-cooked until soft.
Form the minced meat into round meatballs the size of a walnut and throw them into the multicooker bowl after the next boil of the broth.
Cook the borscht with meatballs in a slow cooker until cooked, i.e. until the beep. Let the soup brew on the “keep warm” setting.
Add salt to the finished borscht with meatballs to taste.
To serve, prepare sour cream, mayonnaise, black or allspice ground pepper, and fresh dill.
Cooking features
The technology for preparing borscht with meatballs has distinctive features, but is based on the same principles as the technology for preparing classic borscht.
- If the color of the soup is dirty burgundy and the beets are discolored, they will say about such borscht that it was a failure for the hostess. To prevent such embarrassment, you need to know a few secrets that will make the borscht red and help the beets remain bright. It all starts with choosing a beet variety. Experienced chefs prefer salad varieties. These vegetables may be small, but they have a rich color. The second secret is the mandatory heat treatment of beets before adding them to the soup. In this case, you can add it to the pan with borscht shortly before it is ready, so that the juice from it does not have time to boil down, it will remain red. Another point that not everyone takes into account is the use of vinegar or lemon juice when roasting beets. Acids allow you to make the beetroot shade more expressive.
- A lazy housewife will never make borscht appetizing. If you cut the food into it coarsely and sloppily, the soup will not have an aesthetic appearance. Take a responsible approach to cutting products, adhering to the recommendations set out in the recipe.
- When cooking borscht in general, and with meatballs in particular, maintaining the correct order of adding ingredients plays an important role. The vegetables that require the longest cooking time are added first. Usually these are potatoes and cabbage. Vegetables are added next, which cook faster. Roasted vegetables are added 10 minutes before the soup is ready. The meatballs are dipped into it after frying, and cooked for about 5 minutes after they surface, or even less if they are small.
- Meatballs made from homemade minced meat are tastier and healthier than those made from store-bought ones. If you have a meat grinder at home, preparing minced meat will not take much time and effort; it is better to do it yourself.
- It is not customary to add eggs to minced meat intended for meatballs. Gourmets believe that boiling an egg in soup makes the meatballs too tough. Elasticity can be given to products made from minced meat by adding semolina, oatmeal, other cereals, or beating minced meat. If you are still afraid that without an egg the meatballs will fall apart during cooking, you can add an egg, but in a minimal amount.
- Borscht turns out to be more delicious the next day. If you can't wait that long, let it sit covered for at least 20 minutes.
Serving borscht with meatballs is no different from the traditional one. It is seasoned with sour cream and sprinkled with fresh herbs. As an addition to the soup, you can serve pampushki or croutons with garlic.
Borscht with meatballs: step by step with photos
Borscht is a very tasty and satisfying dish that belongs to the category of first liquid courses.
But cooking borscht is a rather labor-intensive process. As we know, it consists of three stages: preparing the broth, borscht dressing and directly all the other ingredients - vegetables for cooking. Just like that. But you can cheat and save a little on the cooking time by eliminating the step of preparing the broth. Thus, we can prepare a very tasty and nutritious dish - borscht with meatballs. It immediately becomes clear how we can get delicious meat broth, but faster than usual. By the way, the borscht turns out to be very rich and in no way inferior to the traditional one. To prepare borscht with meatballs, you will need:
minced meat – 350-400 g (I have pork and beef) water for broth – 2 l potatoes – 4-6 pcs. (depending on size) carrots – 1 pc. onions – 1 pc. beets – 1 pc. fresh white cabbage – ½ head (I used young cabbage) tomato or tomato paste – 200 ml or 2 tbsp. greens - to taste (I used parsley) salt and ground black pepper - to taste vegetable oil - for frying sour cream - for serving bay leaf - 1-2 pcs.
How to cook borscht with meatballs:
1. Prepare the borscht dressing. Peel the onions and finely chop them into cubes.
2. Peel the carrots, wash and grate on a fine grater.
3. Peel the beets, wash and grate on a fine grater.
4. In a preheated frying pan with vegetable oil, fry the onions and carrots,
then add beets. Stew the vegetables thoroughly. Then add the tomato or tomato paste. I add both, if possible, that is, I put 1 tbsp. pasta and half a glass of tomato. If you add one tomato paste, then it must be diluted with water.
5. Peel, wash and cut the potatoes into cubes. Pour 2 liters of water into a saucepan and bring to a boil. Then place the potatoes in a pan of water to cook for 15 minutes. 6. Shred the cabbage.
Finely chop the parsley.
7. Defrost the minced meat, if necessary, knead well, add salt and pepper, form into small balls - meatballs.
8. After the potatoes are cooked, place the meatballs in the pan, bring to a boil and cook for 10 minutes until tender. 9. Then add the dressing to the borscht and let it boil. Add young cabbage and greens at the very end, so that they do not boil, bring to a boil and remove from heat. Let the borscht brew for 20-30 minutes. Pour the delicious rich borscht with meatballs into plates and serve with sour cream and fresh herbs.
VIDEO RECIPE FOR BORSCH WITH MEATBALLS
Bon appetit!
Nadezhda Buturlakina published 244 recipes!
Save recipe
Add a tip
Add a “Note to the Housewife” tip:
Sending data
